Reasonable recipes

Choose small, tripe onions. Peel under hot water. Sprinkle with 4 ozs. dry Al Cooking Salt to every 2 Ibs. onions. Leave for 24 hours, stirring occasionally. Drain thoroughly. Pack into clean jars and cover with cold spiced white vinegar. Seal with air-tight closures. Leave a month before using. Recipe No. 43 PORK CASSEROLE Fry 2 sliced onions in a little dripping. Then brown 14 lbs. sliced pork. Keep hot in a casserole. Make a pint of brown sauce in the frying pan. Season well and pour over the meat. Add two apples ptepared and quartered. Cook in a moderate oven till tender. Recipe No. 44 SAVOURY PUDDING WITH CHRISTMAS FARE Cut 6 ozs. bread into small dice.. Add 14 Oz. medium oatmeal, an ounce suet of dripping, chopped onion, sage and seasoning. Add 14 pints boiling milk and watet.. Soak for an hour Then add 2 beaten eggs. Bake and serve like Yorkshire Pudding. Recipe No. 45 SAVOURY SCRAMBLE Melt an ounce of margarine. Add a tablespoonful each of grated onion and catrot. Cook until lightly browned. Add 3 tablespoonsful milk, 1 tablespoonful chopped parsley and 4 reconstituted eggs. Season well with salt and pepper. Stir overt gentle heat till the egg thickens. Served on mashed potato. Laie, MAKERS OF REASONABLE RECIPES Recipe No, 46 LEEK SOUP Melt a small knob of dripping in a saucepan. Add 3} lb. potatoes and 3 lb. white part of leeks, both sliced. Season and cook slowly for five minutes without browning. Add a sptig of parsley and a pint of stock. Simmer till tender. Mash well, then boil rapidly for a few minutes. Add + pint milk and reheat. Recipe No. 47 MACARONI CHEESE Cook 2 oz. macaroni fot twenty minutes in a pint of boiling salted water. Strain. Make a white sauce with 1 oz. margarine, 1 oz. flour, + pint milk and } pint macaroni liquor. Add the macaroni and 2 0z. grated cheese. Sprinkle with bread- crumbs and cheese and brown in a quick oven. Recipe No. 48 PILCHARD PIE To a large tin of boned and mashed pilchards, add 2 beaten eggs, 1 table- spoonful each of vinegar and chopped parsley, 2 oz. breadcrumbs, seasoning and about 4 pint tomato or white sauce. Mix well. Pour into a pie dish. Sprinkle with crumbs, chopped parsley, dot with dripping and bake for half an hour in a quick oven. Recipe No. 49 SAUSAGE MEAT RISSOLES To 1 lb. sausage meat add 2 good table- spoonsful breadcrumbs, a little chopped fried onion, a reconstituted egg, and a teaspoonful chopped sage. Season to taste and shape into rissoles on a floured board. Coat in egg and breadcrumbs. Fry on both sides in smoking hot fat. Drain well before serving. Recipe No. 50 GOOSEBERRY CHUTNEY Boil together 4 lb. sugar and 4 pint vinegar to form a thick syrup. Add 2 oz. bruised mustard seed, 4 lb. finely chopped onions, 4 lb. raisins or sultanas, 1 oz. ground allspice and 2 ozs. Al Cooking Salt. Boil 2 lb. gooseberries until tender in another 4 pint vinegar. Mix both lots together and boil until thick. Bottle and cover tightly. Recipe No. 5] BOTTLED RHUBARB Choose young medium sized sticks of even thickness. Trim and wash thoroughly. Cut into equal lengths. Pack into clean jars. Cover with syrup, made by dissolving 4 oz. sugar in each pint of water. Place on rubbers, caps and clips. Stand jars on folded cloth in deep pan. Cover to necks with cold water. Bring slowly to a simmer in 13 hours. Simmer gently for eight minutes. Cool. Test for seal after 12 houts. Recipe No. 52 BLACKCURRANT PUREE. Stew Blackcurrants in water to quarter covet them. Add sugar to taste. Rub through sieve. Pour pulp into clean jars. Put on rubbers, closures and clips. Place jars on folded cloth or paper in a deep pan. Cover to necks with cold water. Bring slowly to a simmering point. Simmer 10 minutes. Remove jars. Cool. Test for seal after 12 houts. Recipe No. 53 PICKLED RIDGE CUCUMBERS